Peanut Butter Sheet Cake
Peanut Butter Sheet Cake is full of nutty flavor and super soft. The frosting alone in this recipe is worth just eating with a spoon! Perfect for a crowd.
Servings 24 servings
Calories 156kcal
Ingredients
FOR CAKE
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 1/2 Cup Butter
- 1/4 Cup Creamy Peanut Butter
- 1 1/2 Cups Milk
- 2 Eggs Large
- 1 tsp Pure Vanilla Extract
- 2 Cups All Purpose Flour
- 1/2 tsp Kosher Salt
- 1 tsp Baking Soda
FOR FROSTING
- 3/4 Cup Creamy Peanut Butter Divided
- 1/2 Cup Butter
- 2 1/2 Cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 6 TBSP Milk
- 1 1/2 Cups Mini Peanut Butter Cups
- 1 Cup Semi Sweet Chocolate Chips
Instructions
FOR CAKE
- Preheat oven to 375 degrees.
- In a medium pot combine butter, peanut butter and 1 cup of milk together over medium high heat.
- Bring to a boil and remove from heat.
- In a large bowl whisk together sugar, brown sugar, flour, salt and baking soda.
- Pour in peanut butter mixture and stir to combine.
- Add in eggs, remaining 1/2 cup of milk and vanilla. Stir well.
- Pour mixture into a greased standard baking sheet (18"x13") with an edge.
- Spread out evenly and bake for 15 minutes.
FOR FROSTING
- While the cake is baking start making the frosting.
- In a medium pan melt butter, 1/2 cup peanut butter and milk together over medium high heat.
- Bring to a boil, stirring constantly.
- Remove from heat and stir in vanilla and powdered sugar.
- Whisk until smooth.
- Remove cake from oven and immediately pour frosting over the top.
- Spread out evenly if needed.
- Let the frosting set for 15 minutes before sprinkling with mini peanut butter cups and chocolate chips.
- Cool the cake and frosting for 30 minutes.
- In a small bowl melt remaining 1/4 cup of peanut butter in the microwave for 30 seconds.
- Drizzle over the entire cake and let it set for 30 minutes before cutting and serving.